{"id":18761,"date":"2024-10-02T11:06:17","date_gmt":"2024-10-02T14:06:17","guid":{"rendered":"https:\/\/vriic.usach.cl\/?p=18761"},"modified":"2024-10-02T13:53:24","modified_gmt":"2024-10-02T16:53:24","slug":"investigadores-de-la-usach-impulsan-la-elaboracion-de-whisky-chileno-con-materias-primas-locales","status":"publish","type":"post","link":"https:\/\/vriic.usach.cl\/index.php\/investigadores-de-la-usach-impulsan-la-elaboracion-de-whisky-chileno-con-materias-primas-locales\/","title":{"rendered":"Investigadores de la Usach impulsan elaboraci\u00f3n de whisky chileno con materias primas locales"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"18761\" class=\"elementor elementor-18761\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-37a8b9c4 elementor-section-boxed elementor-section-height-default elementor-section-height-default wpr-particle-no wpr-jarallax-no wpr-parallax-no\" data-id=\"37a8b9c4\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-192fa359\" data-id=\"192fa359\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-20c8d111 elementor-section-boxed elementor-section-height-default elementor-section-height-default wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no\" data-id=\"20c8d111\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-inner-column elementor-element elementor-element-3a9f56b1\" data-id=\"3a9f56b1\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-1352265 elementor-share-buttons--view-icon elementor-share-buttons--shape-circle elementor-share-buttons--align-right elementor-share-buttons--skin-gradient elementor-grid-0 elementor-share-buttons--color-official elementor-widget elementor-widget-share-buttons\" data-id=\"1352265\" data-element_type=\"widget\" data-widget_type=\"share-buttons.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-grid\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-grid-item\">\n\t\t\t\t\t\t<div\n\t\t\t\t\t\t\tclass=\"elementor-share-btn elementor-share-btn_facebook\"\n\t\t\t\t\t\t\trole=\"button\"\n\t\t\t\t\t\t\ttabindex=\"0\"\n\t\t\t\t\t\t\taria-label=\"Share on facebook\"\n\t\t\t\t\t\t>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-share-btn__icon\">\n\t\t\t\t\t\t\t\t<i class=\"fab fa-facebook\" aria-hidden=\"true\"><\/i>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-grid-item\">\n\t\t\t\t\t\t<div\n\t\t\t\t\t\t\tclass=\"elementor-share-btn elementor-share-btn_twitter\"\n\t\t\t\t\t\t\trole=\"button\"\n\t\t\t\t\t\t\ttabindex=\"0\"\n\t\t\t\t\t\t\taria-label=\"Share on twitter\"\n\t\t\t\t\t\t>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-share-btn__icon\">\n\t\t\t\t\t\t\t\t<i class=\"fab fa-twitter\" aria-hidden=\"true\"><\/i>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-grid-item\">\n\t\t\t\t\t\t<div\n\t\t\t\t\t\t\tclass=\"elementor-share-btn elementor-share-btn_linkedin\"\n\t\t\t\t\t\t\trole=\"button\"\n\t\t\t\t\t\t\ttabindex=\"0\"\n\t\t\t\t\t\t\taria-label=\"Share on linkedin\"\n\t\t\t\t\t\t>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-share-btn__icon\">\n\t\t\t\t\t\t\t\t<i class=\"fab fa-linkedin\" aria-hidden=\"true\"><\/i>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-99b966 elementor-widget elementor-widget-text-editor\" data-id=\"99b966\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><b>El Dr. Francisco Cubillos, acad\u00e9mico e investigador de la Facultad de Qu\u00edmica y Biolog\u00eda, lidera este proyecto de I+D que busca desarrollar un whisky con identidad nacional utilizando recursos biol\u00f3gicos end\u00e9micos, bajo un enfoque de impacto ambiental y econ\u00f3mico. La iniciativa es financiada por la ANID, cuenta con la P. Universidad Cat\u00f3lica como beneficiaria secundaria, la colaboraci\u00f3n de la empresa asociada Destiler\u00eda Esenlid y el apoyo de la Direcci\u00f3n de Gesti\u00f3n Tecnol\u00f3gica de la Vriic.<\/b><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6aecca84 elementor-widget elementor-widget-text-editor\" data-id=\"6aecca84\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">La producci\u00f3n a gran escala de un whisky 100% chileno, creado a partir de materias primas locales, hoy es posible gracias a una investigaci\u00f3n aplicada que se ejecuta en nuestra Universidad de Santiago de Chile.<\/span><\/p><p><span style=\"font-weight: 400;\">Se trata del <\/span><b>proyecto Fondef IDeA \u201cElaboraci\u00f3n de whiskey a base de recursos nacionales y un modelo circular sustentable\u201d<\/b><span style=\"font-weight: 400;\">, el cual es dirigido por el <\/span><a href=\"https:\/\/fqyb-doctorado-biotecnologia.usach.cl\/?q=es\/dr-francisco-cubillos\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">Dr. Francisco Cubillos<\/span><\/a><span style=\"font-weight: 400;\">, acad\u00e9mico e investigador de la <\/span><a href=\"https:\/\/www.quimicaybiologia.usach.cl\/\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">Facultad de Qu\u00edmica y Biolog\u00eda<\/span><\/a><span style=\"font-weight: 400;\">, junto a un equipo multidisciplinario de investigaci\u00f3n. La iniciativa cuenta con la <\/span><a href=\"https:\/\/www.uc.cl\/\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">P. Universidad Cat\u00f3lica<\/span><\/a><span style=\"font-weight: 400;\"> como entidad beneficiaria secundaria, la colaboraci\u00f3n de la empresa asociada Destiler\u00eda Esenlid y recibe el apoyo de la Direcci\u00f3n de Gesti\u00f3n Tecnol\u00f3gica de la Vriic.<\/span><\/p><p><b><i>\u201cA trav\u00e9s de esta tecnolog\u00eda, buscamos generar una formulaci\u00f3n que nos permita elaborar whisky nacional una vez que culmine la primera etapa del proyecto, el cual ya tiene un 75% de avance\u201d<\/i><\/b><b>, comenta el Dr. Francisco Cubillos. <\/b><span style=\"font-weight: 400;\">El desarrollo de esta bebida se ha realizado a escala de laboratorio, a partir de componentes como levaduras nativas, que son utilizadas para la fermentaci\u00f3n de los mostos, y de residuos vegetales provenientes de la vitivinicultura, que act\u00faan para intensificar el sabor, aromas y calidad del producto, entre otros.<\/span><\/p><p><span style=\"font-weight: 400;\">Al respecto, el investigador se\u00f1ala que uno de los motivos que lo llevaron a plantear y ejecutar la iniciativa, fueron los avances logrados en la Universidad de Santiago, en la investigaci\u00f3n y uso de levaduras end\u00e9micas para la fermentaci\u00f3n de bebidas alcoh\u00f3licas como el vino y la cerveza.\u00a0<\/span><\/p><p><i><span style=\"font-weight: 400;\">\u201cHemos estudiado las levaduras, particularmente aquellas provenientes de bosques patag\u00f3nicos, siendo\u00a0 uno de los aspectos m\u00e1s importantes los aromas amaderados que estas producen y que se pueden ocupar para la producci\u00f3n de whisky, pues com\u00fanmente se utilizan recursos externos como las madera o el ahumado para conseguir ese car\u00e1cter m\u00e1s fen\u00f3lico en el destilado\u201d, <\/span><\/i><span style=\"font-weight: 400;\">precisa.<\/span><\/p><p><b>Otro punto relevante que destaca el Dr. Cubillos, es que este proyecto de I+D busca generar impacto econ\u00f3mico y medioambiental, sello que distingue la investigaci\u00f3n aplicada en nuestra Universidad.\u00a0<\/b><\/p><p><i><span style=\"font-weight: 400;\">\u201cApuntamos a una elaboraci\u00f3n totalmente <\/span><\/i><i><span style=\"font-weight: 400;\">sustentable y que apoye la econom\u00eda circular, por lo tanto uno de nuestros desaf\u00edos es utilizar residuos vegetales de la industria vitivin\u00edcola que nos permitan obtener las materias primas necesarias para llegar a la formulaci\u00f3n correcta y poder desarrollar un producto de alta calidad. De esa manera, el impacto ambiental es casi cero en la extracci\u00f3n de recursos en los bosques chilenos o en el uso de la turba, material org\u00e1nico que se ocupa para ahumar maltas y cebadas\u201d, <\/span><\/i><span style=\"font-weight: 400;\">explica el acad\u00e9mico.<\/span><\/p><h2><b>Chile potencial productor\u00a0<\/b><\/h2><p><span style=\"font-weight: 400;\">Sin duda, llegar a la receta perfecta de este destilado chileno, es un camino que requiere recoger la visi\u00f3n de actores claves de la industria, lo cual es parte de los hitos asociados al proyecto investigativo.<\/span><\/p><p><span style=\"font-weight: 400;\">En ese contexto, <\/span><b>el pasado 25 de septiembre se organiz\u00f3 la segunda cata sensorial de distintas variedades de whisky que se han desarrollado a nivel de laboratorio<\/b><span style=\"font-weight: 400;\">. El prop\u00f3sito del encuentro, fue que catadoras y catadores evaluaran el sabor, aromas, cuerpo y otros aspectos, instancia que finalmente <\/span><i><span style=\"font-weight: 400;\">\u201cnos permiti\u00f3 conocer y determinar en base a la experiencia de las y los expertos, cu\u00e1l es el perfil que estamos logrando con nuestro whisky\u201d,<\/span><\/i><span style=\"font-weight: 400;\"> acota el Dr. Francisco Cubillos.<\/span><\/p><p><span style=\"font-weight: 400;\">Asimismo, dice que una vez que culmine la investigaci\u00f3n, <\/span><i><span style=\"font-weight: 400;\">\u201dnuestro objetivo es seguir escalando el producto, generando decenas de litros en botellas envasadas, a modo de prototipo para su validaci\u00f3n a nivel industrial y que m\u00e1s personas tengan acceso a la tecnolog\u00eda\u201d.<\/span><\/i><\/p><p><b>Un punto relevante en torno a la investigaci\u00f3n, es que su desarrollo podr\u00eda abrir nuevas posibilidades para que, a futuro, nuestro pa\u00eds se convierta en un potencial productor de whisky en el mercado mundial.\u00a0<\/b><\/p><p><i><span style=\"font-weight: 400;\">\u201cEl sur posee condiciones clim\u00e1ticas similares a pa\u00edses como Escocia o Irlanda, y por lo tanto, contamos con recursos biol\u00f3gicos propios para producir un whisky end\u00e9mico con aromas y sabores patag\u00f3nicos que son \u00fanicos en el mundo. Ello nos permitir\u00eda entregar una experiencia y un valor agregado distintivos gracias a este producto, lo cual podr\u00eda posicionar a Chile, de manera estrat\u00e9gica en el mercado internacional\u201d, <\/span><\/i><span style=\"font-weight: 400;\">puntualiza el Dr. Francisco Cubillos.<\/span><\/p><p><b>Autora: <\/b><span style=\"font-weight: 400;\">Paola Armijo Le\u00f3n<\/span><\/p><p><b>Fotograf\u00eda:<\/b><span style=\"font-weight: 400;\"> Comunicaciones y Marketing Vriic<\/span><\/p><p><b>Tags:<\/b><span style=\"font-weight: 400;\"> Fondef\u00a0<\/span><\/p><p><span style=\"font-weight: 400;\">Direcci\u00f3n de Gesti\u00f3n Tecnol\u00f3gica<\/span><\/p><p><span style=\"font-weight: 400;\">Vicerrector\u00eda de Investigaci\u00f3n, Innovaci\u00f3n y Creaci\u00f3n<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>El Dr. Francisco Cubillos, acad\u00e9mico e investigador de la Facultad de Qu\u00edmica y Biolog\u00eda, lidera este proyecto de I+D que busca desarrollar un whisky con identidad nacional utilizando recursos biol\u00f3gicos [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":18770,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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